California Lemon Pound Cake
Total TimePrep: 15 min. Bake: 70 min. + cooling
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 large eggs
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 1/4 cup butter, softened
- 1-3/4 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
- Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Test Kitchen Tips
Nutrition Facts1 slice: 500 calories, 23g fat (11g saturated fat), 107mg cholesterol, 333mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 5g protein.
Sep 15, 2017
I made this cake to take home to Florida to my mom and aunts who have been baking for over 50 years. When I asked for my tips my mom said she wouldn't change a thing and then she asked for the recipe!! They all loved it. Even my baking uncle! Easy and delicious! A definite keeper.
May 27, 2017
I would suggest using a touch of lemon oil in the batter to ramp up the lemon flavor!
Feb 25, 2017
This is a delicious cake. Has a good texture. I did add a little fresh lemon juice to the batter.
Aug 5, 2016
Love the texture of this cake. Made it in my sister-in-law's kitchen where there is no bundt pan :( So used a 9x12 and doubled the icing.... Nice results. And was better the 2nd or third day.
May 22, 2016
This is as good a lemon pound cake as I’ve had, great lemon flavor and very moist. Frosting fans might want to double the recipe. Don’t skip the lemon extract in the cake. Trader Joe’s sells a very good one as does Olive Nation on line. DON’T buy the artificially flavored ones that the supermarkets sell. The difference between artificial and real flavor is night and day. Those who had it burn or be very dry, try using an oven thermometer. Cooper Atkins is a good brand.
May 4, 2016
Made cake today. Flavor was good,, but when u slice it cake falls apart. Also very dry. I followed recipe not sure what went wrong.
Apr 30, 2016
Great basic recipe. However,most people complain not enough lemon flavor if you have lemons, why use extract. I used half lemon juice and half milk to get a real...lemon flavor. Then still use lemon juice for icing. I grow meyer lemons and they are wonderful. Waste not want not. Thanks
Apr 11, 2016
Made this yesterday and everyone loved it! It's a perfect summer dessert with a delicate lemon flavor. Instead of icing it as indicated in the recipe, I served it with whipped cream and fresh strawberries macerated in sugar. I'm sure it would be great with the icing too! I'll definitely make this again!
Feb 25, 2016
I baked this cake in individual bundt cake pans. It was ok but not great in my opinion. I even used buttermilk. It stuck in the pans even though I sprayed it .I probablywon't make it again
Feb 21, 2016
mickiej43, shortening is a solid whereas cooking oil is a liquid. In most pound cake recipes (not all, just most) the recipe calls for a combination of butter and shortening, as it makes for a lighter cake. Both butter and shortening should be room temperature, as should all the other ingredients, including the milk. You will find this keeps the cake from falling. This is a great pound cake and you can interchange orange zest and orange juice or lime zest and lime juice to change it up. A terrific cake for Spring Summer!